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Author Notes: My friend Carli has a prolific kale patch. I asked for some, and was rewarded with a giant basket full of kale. Upon delivery, her husband begged me to take more. Come to the garden, he said, and PLEASE take the kale away.
And so I did. For Carli and Hamilton, a new way to enjoy Kale.

A few notes about the recipe:
I blend my own curry powder- a combination of turmeric, ginger, cumin, coriander, cayenne, mustard, cardamom, cloves, nutmeg, red pepper flakes, cinnamon, black pepper and saffron. You can use store bought in this recipe, or another curry powder recipe that you prefer.

I'd recommend a large leaf kale over curly kale. For the squash, use a sweeter squash that holds its shape, like kabocha. I used "ambercup" recommended by a local farmer. —Hilarybee

Serves 4 main course

Curried Pumpkin Risotto

4tablespoons unsalted butter

1tablespoon Olive Oil

1 large yellow onion, diced

1 1/2tablespoons Curry Powder

2 cloves of garlic, minced

1/2teaspoon freshly grated Ginger

1teaspoon Fresh Thyme leaves

1cup arborio rice

1 15 oz can of pumpkin puree (or homemade!)

3-4cups Vegetable or Chicken stock, homemade preferred

In a medium saucepan, head the vegetable stock on medium heat. In a wide pot or dutch oven, heat the olive oil and butter on medium heat. Add the onions, and cook until translucent, about 5 minutes. Add the garlic, ginger, fresh thyme and curry powder. Cook until fragrant, about 1 minute. Add the arborio rice, stirring until the rice absorbs all of the butter and spices.

When the rice has turned translucent around the edges and slightly plumped, add the hot stock, half a cup at a time. Stir Constantly until the rice absorbs the stock.

After you have added one cup of stock, add the pumpkin puree, along with the stock. Pour in the half cup stock, then add 1/4 cup pumpkin, while stirring constantly. Repeat procedure until the rice is plump and tender. The finished risotto should be thick, creamy, and a deep orange.

Chorizo Kale Hash

1tablespoon Olive Oil

1/2 yellow onion, thinly sliced

2 Links of Chorizo

1 clove garlic, minced

1bunch Kale, stems removed and cut into 1/2 inch ribbons

2cups Squash of your choice, cubed

1/2cup stock or water

Heat the olive oil in a large skillet on medium heat. Push the chorizo out of the casing into the skillet. Break up the chunks while stirring, until the chorizo is completely cooked, about 4-5 minutes. Remove the chorizo, but leave the oil. Set aside for later.

Add the yellow onion and cook until translucent. Add the squash cubes and cook for 4-5 minutes. Then add the garlic and cook for a minute more. Add the kale ribbons. Cook for one minute, and then add the stock. Put the lid on the pot, and cook for another 3-4 minutes, until the kale is bright green and the squash is tender. Add back the chorizo.

Ladle the risotto onto the plate and then top with the hash. Serve immediately.

Curried Pumpkin Rosotto with Chorizo, Kale and Squash HashHilarybee, this is enchanting! You put the fall harvest together to wake up the tastebuds. Flavors, colors and textures are at play. The hash deserves to come back on its own, too. Curry powder and chorizo both can vary in heat levels, so I'll be more cautious, and consider serving it with a creamy salad or raita for balance. Prep was time consuming, and it took three stove burners to make -- but clean-up was quick, even without a willing kitchen staff. A fun dish, tasty and healthy, worth making again.